Artificial Flavors Free Vegan Watermelon Bites with Cashew Feta
Sweet, juicy watermelon topped with creamy cashew feta is one of those combinations that sounds unexpected until the first bite — then it makes complete sense. The cashew feta comes together in a food processor from soaked raw cashews, lemon juice, apple cider vinegar, nutritional yeast, and a few pantry staples, delivering a tangy, savory richness that plays beautifully against the cool fruit. Every single ingredient here is whole and recognizable, so you never have to squint at a label wondering what's hiding behind a vague "natural and artificial flavors" disclaimer. Fresh mint, a drizzle of balsamic glaze, and a pinch of flaky sea salt pull the whole thing together into something that feels genuinely elegant. These are the kind of bites you bring to a summer gathering and watch disappear before you've even set down the platter.
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Learn more →Ingredients
6 servings
For the cashew feta
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained and rinsed
- 3 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 2 tbsp water
- 1 tbsp nutritional yeast
- ½ tsp salt
- ¼ tsp garlic powder
For the bites
- 6 cups seedless watermelon, cut into 1-inch cubes (about 24 pieces)
- 2 tbsp fresh mint leaves, torn or thinly sliced
- 1–2 tbsp balsamic glaze, for drizzling
- flaky sea salt, to taste
- 1 tbsp extra virgin olive oil (optional)
Instructions
- 1
Drain and rinse the soaked cashews, then add them to a food processor along with the lemon juice, apple cider vinegar, water, nutritional yeast, salt, and garlic powder. Process for 2–3 minutes, scraping down the sides as needed, until the mixture is smooth and creamy with no visible cashew pieces.
- 2
Line a small baking sheet with parchment paper. Using a spoon or small cookie scoop, drop the cashew feta mixture in rough 1-teaspoon mounds onto the prepared baking sheet — you should get about 24 mounds. Refrigerate for at least 30 minutes, until the mounds are firm enough to handle.
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